Tomato Pesto Tart

Pesto, plump tomatoes and mozzarella cheese are layered on a flaky puff pastry crust — when cut into ‘small bites’, this makes a perfect appetizer for a cocktail or dinner party.

Original recipe makes 1 tart

Ingredients

Nonstick cooking spray
1 frozen puff pastry sheet, thawed according to package directions
1/2 cup prepared basil pesto
1 cup shredded part-skim mozzarella cheese
1 (14.5 ounce) can Hunt’s® Whole Peeled Tomatoes, drained, cut into 1/4-inch-thick slices
Thinly sliced fresh basil

  • PREP

    10 mins

  • COOK

    20 mins

  • READY IN

    30 mins

Directions

  1. Preheat oven to 400 degrees F. Spray rimmed baking sheet with cooking spray; set aside. Unfold puff pastry sheet onto lightly floured surface; roll out to 12-inch square. Crimp edges; place on prepared baking sheet.
  2. Spread pesto evenly over puff pastry. Sprinkle with 1/2 cup cheese; add tomato slices in a single layer. Finish by topping evenly with remaining 1/2 cup cheese.
  3. Bake 17 to 20 minutes or until golden brown. Garnish with fresh basil, if desired. For small bites, cut into 16 pieces. Serve immediately.

Nutrition

Calories: 146 kcal
Carbohydrates: 8.4 g
Cholesterol: 7 mg
Fat: 10.5 g
Fiber: 0.7 g
Protein: 5 g
Sodium: 195 mg

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